AbstractContext A low sodium diet has been proposed to reduce the risk of heart failure (HF) hospitalisations and is currently advocated in consensus guidelines, yet some evidence suggests adverse neurohumoral activation for sodium restriction in the HF setting.

ObjectivesTo evaluate the effects of a restricted sodium diet in patients with systolic HF.

Study selectionTwo independent reviewers selected studies for inclusion on the basis of a randomised controlled trial design that included adults with systolic HF receiving a restricted salt diet or control diet and reporting mortality (all-cause, sudden death or HF-related) and HF-related hospitalisations.

Data extraction and analysis Descriptive and quantitative information was extracted from included studies. A random-effects model was used to compute pooled risk ratios (RR) for mortality and morbidity outcomes.

This observation is semi-related, but I've always been under the presumption that iodine is the real problem with excessive common/table salt consumption.Fortunately, there are more, better alternatives available to us now.

I didn't realize much of its stronger taste was due to granule size.So, if used in cooking, there is no allowance that needs to be made if it simply dissolves in a broth, for instance?

I'm not sure I understand your question I season while cooking, infusing flavor I guess, using Kosher (easy to pinch) or sea salt, "finishing" with same if necessary. I don't use table salt unless a (baking) recipe specifically calls for it (disolvability).

Maybe this explains it better (from Food Network).For the cook's purposes, the main difference between salts is in their texture. Table salt's fine granules dissolve quickly, making it the preferred salt of bakers. Sea salt and kosher salt possess larger, irregular grains that add a delightful crunch and hit of briny flavor when sprinkled on food at the last minute. Generally, savvy cooks prefer kosher salt when cooking, since its coarse texture is easier to take a pinch of when seasoning savory dishes.

Chemically there is little difference between kitchen salts. All are at least 97 1/2 percent sodium chloride. But there are significant differences in the provenance and processing of these salts.

Table salt is mined from underground salt deposits, and includes a small portion of calcium silicate, an anti-caking agent added to prevent clumping. It possesses very fine crystals and a sharp taste. Because of its fine grain a single teaspoon of table salt contains more salt than a tablespoon of kosher or sea salt.

Sea salt is harvested from evaporated seawater and receives little or no processing, leaving intact the minerals from the water it came from. These minerals flavor and color the salt slightly. However, because these salts are usually expensive, it is worth keeping in mind that they lose their unique flavor when cooked or dissolved.

Kosher salt takes its name from its use in the koshering process. It contains no preservatives and can be derived from either seawater or underground sources. Aside from being a great salt to keep within arm's reach when you are cooking, it is particularly useful in preserving, because its large crystals draw moisture out of meats and other foods more effectively than other salts.

Sorry. Looking at it now, I see that I wasn't very clear.I was asking if it is necessary to use less sea salt when cooking to achieve the same taste as regular salt - the context being soup, broth, or anything in which the salt dissolves, as opposed to being sprinkled over just before serving or eating.

Well, since Kosher refers to how the animal is slaughtered or prepared or something like that , koshering salt would be the kind (the right shape and size) of salt that would draw out the blood from the meat. Kosher has nothing to do with a Rabbi blessing the food.